Og Street Tacos Recipe
Chicken & Chorizo, Cilantro Slaw, Black Bean Salad, Cotija, Pepita Dukkah, & Flour Tortillas
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Ingredients
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Taco Filling
Cilantro Slaw
Black Bean Salad
Pepita Dukkah
Flour Tortillas
Method
Taco Filling
- 1
Cook the Chicken and Chorizo
In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add chicken and chorizo, cooking until the chicken is fully cooked (about 5-7 minutes). Stir in cumin, paprika, salt, and pepper. Cook for another 2 minutes. Remove from heat.
Cilantro Slaw
- 2
Prepare the Cilantro Slaw
In a large bowl, combine shredded cabbage, grated carrot, and chopped cilantro. Drizzle with lime juice and sprinkle with salt. Toss everything together until well combined. Set aside to let the flavors meld.
Black Bean Salad
- 3
Mix the Black Bean Salad
In another bowl, mix together the black beans, diced red onion, halved cherry tomatoes, and chopped cilantro. Add lime juice and salt. Toss well to combine and set aside.
Pepita Dukkah
- 4
Make the Pepita Dukkah
In a dry skillet over medium heat, toast the pumpkin seeds, sesame seeds, coriander seeds, and cumin seeds for about 5 minutes or until fragrant. Remove from heat and let cool. Once cooled, mix in salt and olive oil. Coarsely grind the mixture using a mortar and pestle or spice grinder.
Flour Tortillas
- 5
Prepare the Flour Tortillas
In a mixing bowl, combine flour, baking powder, and salt. Gradually add water and olive oil, mixing until a dough forms. Knead the dough on a floured surface for about 5 minutes. Divide into 8 equal pieces and roll each into a ball. Roll each ball out into a thin circle. Cook on a hot skillet for 1-2 minutes on each side until lightly browned and cooked through.
Assembly
- 6
Assemble the Tacos
Warm the tortillas slightly before assembly. Place a scoop of the chicken and chorizo mixture on each tortilla, followed by a generous amount of cilantro slaw and black bean salad. Top with a sprinkle of pepita dukkah and serve immediately.